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Panchang Points

  Ruling Planets of Tithis Panchang Vedic astrology There are 30 tithis in a lunar month. In Indian Astrology, the calculation of the Tithis starts from Pratipada (The first day in each half of the lunar month) of the Shukla-Paksha. Tithis are as follows : Tithis Ruling Planets of Tithis Quality Deity Pratipada. Sun One Giving Rise Agni Dwitiya Moon Auspicious Ashwini Kumar/Brahma Tritiya. Mars Strength and Power Gauri - Wife of Shiva Chaturthi. Mercury Negative Ganapati Panchami. Jupiter Laxmi/Wealth Naga Shashthi. Venus Fame Kartika-Mars Saptami Saturn Friendly Surya - Sun Ashtami. Rahu Conflict Shiva/Matrgana Navami Sun Agressive Durga Dashami Moon Soft Yama - the God of Death/Diks - Godesses of the Ten Directions Ekadashi Mars Happiness Vishwedeva/Kuber/Vayu Dwadashi Mercury Fame Vishnu Trayodashi Jupiter Victory Kamdeva/Dharma Chaturdashi Venus Agressive Shiva/Rudra Purnima Saturn (
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Whole Food Plant Based Thandu Keerai Kootu from Tamil Nadu - Veg food Series

Tandu Keerai Kootu' is a soupy protein packed amaranthus dish. is well-spiced thandu keerai kootu is a staple in some parts of South India.

It is a nutritional dish is a great accompaniment for tangy Rasam rice. This recipe make this a delicious healing Whole Plant dish. Try this wholesome dish and let us know how you like it.
 

Course: Course 2: Vegetable Dish / Side dish for
Lunch & Dinner Meals
Cuisine: Tamil Recipe from South India
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2 people

INGREDIENTS
1. 1/4 cup Moong Dal / Green Gram Dal / Paasi/Paruppu / Paithamparuppu / Hesaru Bele
2. 2 cups or 1 bunch Amaranthus leaves & stems
Kootu Masala
1. 1/4 cup Coconut Grated
2. 1 tsp Urad Dal / Black Gram Dal / Ulutham
Paruppu / Uddina Bele
3. 1 tsp Pepper Powder
4. 1/2 tsp Turmeric Powder
5. 2 tsp Miso Paste (Healthy Salt Replacement.
See Nutrition Science Highlights below)
6. 1 Lemon
7. 10 Curry Leaves (plus few for garnishing)
8. 1 tsp Mustard Seeds
 

INSTRUCTIONS
Kootu Masala


1. Dry roast urad dal until light brown. Do not
allow to darken or burn. Remove from stove
and keep aside.

2. Dry roast mustard until it begins sputtering.
As soon as it starts sputtering, switch o stove
and transfer to a cup.
3. Grind all masala ingredients (except mustard
seeds and lemon) into a paste, then squeeze in
lemon and mix mustard seeds into it.
How to make Thandu Keerai Kootu
1. Preferably, soak moong dal overnight or at
least for 4-5 hours. Take soaked moong dal in
vessel, add enough water to cover the dal and
start cooking with a partially closed lid.
2. Cut o roots and chop thandu keerai /
amaranthus into small pieces. Add to the
moong dal a er about ten minutes of cooking.
Stir from time to time and add water if
required.
final consistency should be a
thick, pourable liquid. While this is cooking,
you can prepare the kootu masala as outlined
above.
3. Once dal and greens are fully cooked, switch
on stove and mix in masala. Garnish with few
curry leaves.  

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